Remove the cheesecake from the freezer and the sides of the springform pan. Slide a knife between the bottom of the cheesecake and the parchment paper to remove the cheesecake from the pan bottom and parchment round. If the cheesecake is wider than the cake layers, shave off some of the sides to match the cake layers.
Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down.
Spread a very thin layer of cream cheese frosting (the “crumb coat”) over the top and sides of the cake, then refrigerate for 30 minutes to set the frosting.
Apply another liberal coat of frosting and decorate as desired. Keep refrigerated, then let sit at room temperature for 20 minutes before serving. Cover leftovers and store in the refrigerator for up to 5 days.
